Spicy Cucumber Salad (Print Version)

# Ingredients:

→ Cucumber Salad

01 - 5 medium Persian cucumbers

02 - 1 tsp kosher salt

03 - 1 medium scallion, thinly sliced on a bias

04 - 1/4 cup finely minced cilantro

→ Spicy Dressing

05 - 1 tbsp olive oil

06 - 1 tbsp sesame oil

07 - 1 tbsp soy sauce or liquid aminos

08 - 1 tbsp rice wine vinegar

09 - 1 tbsp honey

10 - 1 garlic clove, finely minced (or 1/2 tsp garlic powder)

11 - 1 tsp chili crisp, plus more to taste

→ Garnish

12 - Toasted sesame seeds or furikake

# Instructions:

01 - Gently smash each cucumber with the back handle of a knife, just enough to dent the skin. Slice each cucumber on a bias and transfer to a bowl. Sprinkle with salt, toss and massage the salt into the cucumbers. Set aside for 10-15 minutes to drain excess water.

02 - In a glass jar or pitcher, combine all dressing ingredients and whisk thoroughly. Taste and adjust for salt and heat by adding more chili crisp if desired.

03 - Rinse the cucumbers in cold water and drain thoroughly. Return to bowl, add the scallions and cilantro, then pour over the dressing. Toss until well combined and garnish generously with toasted sesame seeds or furikake. Serve immediately.

# Notes:

01 - Store any leftovers in a glass container in the refrigerator for up to 1 day. Beyond this timeframe, the salad will begin to lose its crunchiness.

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